Lemon Lavender Cupcakes
A recipe for Lemon Lavender Cupcakes that is lemony, floral and delicious. These cupcakes are unique and beautiful and everything is made from scratch!
Today I’m sharing a recipe for Lemon Lavender Cupcakes. Something a little different than your typical cupcake and sure to be a crowd-pleaser. This is an oldy but a goody, I first made these almost 10 years ago and it’s still one of my favorites! For some reason, lemon and lavender go perfectly together and when you have fresh lemon zest and lavender cooking in your kitchen your house smells amazing. Now I’m dreaming of summer…get here quick, please! ☀️ These are a great dessert to serve at a shower or lunch party or any occasion you want.
Ingredient List for Lemon Lavender Cupcakes
- 1 cup all-purpose flour
- 1½ tsp dried lavender buds + more for decoration
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- 1 large egg, room temp
- 2 tbsp lemon zest (zest your lemon BEFORE you juice it!)
- 6 tbsp fresh lemon juice
- ½ cup milk + 1 tbsp, room temp
- 2 sticks + 3 tbsp unsalted butter, room temp
- 5-7 cups confectioners powdered sugar
- 1 tsp vanilla extract
How to make Lemon Lavender Cupcakes
These cupcakes are easy to put together and they are completely made from scratch!
- First, mix together your dry ingredients and set aside.
- Cream the butter and sugar together. Add the egg and lemon zest.
- Incorporate the dry ingredients with the wet ingredients in three intervals, being careful not to overmix.
- Bake at 350º for 23-25 minutes.
- Make the Lemon Buttercream while the cupcakes are cooling. Cream the butter for 3-5 minutes. Gradually add the powdered sugar one cup at a time. After 4 cups, add the milk, lemon juice, and lemon zest. Add more powdered sugar until you get the sweetness and consistency you like.
- Frost the cupcakes, decorate with lavender buds, and enjoy!
How do you get Lavender flavor into cupcakes?
To get the beautiful and authentic lavender flavor, you will use dried lavender buds. Although all lavender is edible, you want to use culinary lavender because it has a sweeter flavor. Regular lavender is more bitter. Most of the dried lavender you find in-store and online are culinary, but double-check the description or ask if you are not sure. You don’t need much to get the perfect lavender flavor, these cupcakes only call for 1 1/2 tsp!
Lemon Buttercream is the perfect topping for these cupcakes!
This is a basic buttercream recipe with added lemon juice and lemon zest for the perfect combination to go with the lavender cupcakes. Beat the butter until it’s fluffy and light in color. Then add the confectioner’s sugar, one cup at a time. Once combined, add the vanilla, milk, lemon juice, and zest. Cream together until you have your desired consistency, adding more confectioner’s sugar or milk as needed. Use dried lavender buds for decoration after piping.
Lemon Lavender Cupcakes
Equipment
- cupcake pan and liners
- large mixing bowl
- stand mixer or hand mixer
- piping bag and tip (optional)
Ingredients
Lemon Lavender Cupcakes
- 1 cup all-purpose flour
- 1½ tsp dried lavender buds
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp unsalted butter, room temp
- ¾ cup sugar
- 1 large egg, room temp
- 1 tbsp lemon zest (zest your lemon BEFORE you juice it!)
- 2 tbsp fresh lemon juice
- ½ cup milk, room temp
Lemon Frosting
- 2 sticks unsalted butter, room temp
- 5-7 cups powdered confectioners sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 4 tbsp fresh lemon juice
- 1 tsp lemon zest
- fresh or dried lavender buds for decoration
Instructions
Cupcakes
- Preheat oven to 350° and line your cupcake pans.
- Mix the flour, baking powder, salt, and lavender buds in a bowl together.
- In another bowl or stand mixer, beat the butter and sugar together until light and fluffy, this takes a few minutes. Beat in the egg, lemon zest and lemon juice until combined.
- Add about a third of the dry ingredients and mix in, be carfeul not to over mix or you will get dense cupcakes. Add half of the milk and mix. Add another third of the dry ingredients, mix. Add the rest of the milk and dry ingredients and mix just until combined.
- Fill liners with batter and bake for 23-25 minutes. Cool, frost and enjoy!
Frosting
- Add butter to a mixing bowl and butter until light and fluffy, this takes a few minutes. Gradually add the powdered sugar, one cup at a time. After 4 cups, add vanilla, milk, lemon juice and zest. Continue to add the rest of the powdered sugar until desired sweetness and consistency is achieved.
Notes
- You could also make lavender sugar ahead of time and add in place of sugar and buds. See my post on 5 Things you can do with your Coffee Grinder for how to do that!
- You could also make a lemon glaze icing if you don’t want a buttercream (a.k.a. the healthier version). Just mix 1 cup powdered sugar, 4-5 teaspoons lemon juice, and lemon zest. A Glaze is delicious and always best for non-rounded cupcakes so add a little less to your cupcake liner for the perfect presentation.
Want more Delicious Cupcake and Lavender Recipes?
- 10 Uses for Homemade Lavender Syrup
- Lavender Sourdough Discard Scones with Lemon Glaze
- Strawberry Cheesecake Cupcakes
- Easy Lemon Curd Filled Cupcakes
- Coconut Margarita Cupcakes
- Instant Pot Lavender Cheesecake
Did you make these Lemon Lavender Cupcakes?
If you made these cupcakes, tag me on Instagram or Facebook and show me, I love to see what people are making! You can also sign up for my mailing list and I will email you even more delicious recipes!
